For the dumb asses that believe in the lies or in the TV commercials junk you might eat, you might consider reading and learning something on this site for your protection. Whats here is about what’s really what  you put in yourself and others.   In fast food,  it’s worse than you think… If it means nothing to you, please leave.  You are wasting my space. In fast food the only enrichment is the pockets of the bean counters.

Outbreaks of foodborne diseases are recurrent events, which regularly cost human lives. In modern view, food safety goes beyond food safety management systems; and this means that food safety culture, with its internal and external environment, must also be considered and taken into account.  

And I loved the motto of the Vigilantes Let’s hang them and we’ll give them a fair trial later!

Tips To Survive — Corporate Guano —  Weather  —Pre-Cooked Food — 

  • Corporate bosses making millions —  combined with bean counters fueling it who are more concerned with portion control, profit, wastage and profit,  and not quality nor safety oriented are not your friends.   
  • Managers are concerned about hitting bonuses, workers are concerned about being laid off or starving on minimum wage and really some are of a mindset of not being in public view so things don’t matter. 
  • Other holiday and summer entertaining food safety tips include washing hands with soap and water before preparing and cooking food, and after handling shell eggs, seafood, raw meat and poultry, burgers and sausages.
  • Reduced salt hams are becoming popular but will not last as long as conventional hams so check storage instructions and dates on products. Refrigerate leftovers as soon as possible.
  • Tools, utensils and chopping boards should be cleaned and dried thoroughly before starting to prepare food and cleaned with hot soapy water after use.  Use separate chopping boards such as red for raw meat and poultry and green for vegetables.
  • Plan ahead and don’t buy more food than you need so the refrigerator and freezer are not overstocked. Try to avoid raw or minimally cooked egg dishes, such as raw egg mayonnaise or aioli, eggnog or desserts like tiramisu, which can pose a higher risk of food poisoning.

Tyson Foods Called Several Times  —  Two Listeria monocytogenes illnesses in Texas and one in Delaware with one death between them is so far a small outbreak that’s brought on a massive recall of Tyson chicken.  After investigation It quickly got caught and stopped immediately at the plant source and in transit.

Tyson’s Dexter, MO unit recalled almost 8,5 million pounds of ready-to-eat (RTE) chicken products because of those illnesses.  See the complete list of recalled products, including product and date codes, on the USDA-FSIS website.

“The true number of sick people in an outbreak is likely higher than the number reported, and the outbreak may not be limited to the states with known illnesses,” nationally - known food safety attorney Bill Marler says.  “This is because some people recover without medical care and are not tested for Listeria.  In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak.”

Products were sold under many brands including Tyson, Jet’s Pizza, Casey’s General Store, Marco’s Pizza, and Little Caesars.

WARNING:   It’s called fast food.  With some very strange agendas, mostly it’s all about money and you may not like what I have to say but a good critic tells it like it is, not for a freebee… and sometimes I have been cursed out for telling the truth about places unsafe for human consumption.   

What you get here might be cold, hard and somewhat repulsive at times on occasion… But it will be verified truth.  It’s telling you to avoid certain things.  Bad places for a multitude of reasons, Bad food, Bad Service, Bad Bosses… possible contamination.  Remember “  Below after the FSIS report are websites that tells as it is, from State run Food Police to people who care about the industry and your health.

Even The Coffee Creamer  —  Is It Safe, Lies And Mis-Truths  —  Here is the short answer if you don’t have a lot of time:  Traditional creamer isn’t actually cream at all, but a lab-created, non-dairy liquid that contains:    Refined sugar   --    Partially hydrogenated oils  --   Carrageenan   --   Man-made chemical preservatives, lots of them   --   Creamers are empty of any minerals, vitamins or antioxidants, adding zero value to your dietary intake besides calories  --

Some of those ingredients have been associated with Cancer,  Heart Disease,  Sexual Dysfunction, Digestive Issues, Weakened Immune System   Atherosclerosis, Diabetes,  Obesity, and other issues. But there is a simple solution.

SOLUTION:  MAKE YOUR OWN CREAMER USING whole food ingredients, or choose versions with less problematic ingredients that don’t cause harm to your health… these are the common dangerous ones.  Lots more data on the web ..

This Is a Must Read — Fake Food  — 

Fake Food IS A SHAM  — Even Our Best Places By Laura Reiley  — The Restaurant’s Chalkboard makes claims as you enter from the valet parking lot. At the hostess stand, a cheery board reads, “Welcome to local, farm-fresh Boca.”  With the tagline “ Local, simple and honest,” Boca Kitchen Bar Market was among the first wave of farm-to-table restaurants in Tampa Bay to make the assertion “ We use local products whenever possible.” I’ve reviewed the food.  My own words are right there on their website: “ Local, thoughtful and, most importantly, delicious.”

But I’ve Been Had, From The Snapper Down To The Beef  — Brown butcher paper tops tables and lettuces grow along a wooden wall. In a small market case, I see canned goods from here and produce from somewhere. Check the small print:  Blackberries from Mexico and Blueberries from California.The rest of the series is extensive… Lacking in food from local farmers — and Case studies. Restaurants that make false or inaccurate claims  —  Consumer guide.How to tell if your ‘local’ food is actually local  —  Not so fast.Chain and fast food restaurants market themselves as farm to table  —What’s the law?    Florida’s new agricultural sheriff  commissioner reacts  —  


Some Of The Food As Dirty As The Politicians In Charge Of Protecting Us  — 

2016 - Attorney General Pam Bondi —    T-RUMP paid off Trumpet who did nothing and T-RUMP pulled her to Washington as a reward and paid acolyte.   Our state looked into rising tide of food fraud and did nothing .  Former Florida Attorney General Pam Bondi is heading to Washington to take a new post with a leading lobbying firm.  

Scumbag women are called scumbirds.   Ballard Partners announced Tuesday the well-known Republican politician will head the firm’s new regulatory compliance office. The firm is headed by Brian Ballard, who has close ties to President Donald T-RUMP.   Another corrupt Florida politician.  

We grow them here. Scott, De Santis, Rubio, all certified scumbags.  President Trump said in November he wanted Bondi to join his administration. During her time in office, Bondi was a frequent guest on Fox News, which stoked speculation she may start a television career.  Knowing Trumpty Dumpty, he got what he wanted. (You figure it out with his track record, God only knows.

Update — Famous Anthony’s Owners Filing For Bankruptcy —  January 11, 2022  —  Owners of a Roanoke, VA, restaurant chain have closed one location and are filing bankruptcy for two others in relation to a deadly Hepatitis A outbreak that swept through the community this past fall.

At least four people have died, more than 50 were sickened and 36 people were hospitalized in the outbreak associated with an infected employee who worked at three Famous Anthony’s locations. An infected person can transmit the virus to others up to two weeks before and one week after symptoms appear. 

Attorney Andrew Goldstein said the Chapter 11 bankruptcy filing allows the company to reorganize and remain open. In 90 days, the company owners will submit a plan outlining a payment schedule for the people who have claims against their restaurants.

In a public statement on behalf of the owners, Goldstein said:

“Famous Anthony’s has had the privilege of serving this community for over 35 years. This unforeseen hepatitis A exposure at two of our restaurants has impacted many in our close knit community including many loyal customers, employees and their families. In an effort to provide adequate compensation for those affected by the exposure and to preserve the jobs of the dedicated Famous Anthony’s team members, Famous Anthony’s at Oak Grove Plaza and Williamson Road have each filed voluntary Chapter 11 petitions with the bankruptcy court for the Western District of Virginia. This allows restaurants to operate as usual while also giving them an opportunity to reorganize their business and meet their obligations. Business generated over this time will enhance the outcome of these goals. As always, Famous Anthony’s appreciates the support of their staff, patrons and the community, and hopes to continue serving this community for many years to come.”

Seattle food safety attorney Bill Marler who currently represents more than two dozen people who were sickened from or died in the outbreak has long advocated for restaurant owners and other foodservice operators to vaccinate their employees against the virus.

What Restaurants And CDC Can Do To Prevent Hepatitis A Outbreaks  —  As of Nov. 9, 2021, health officials in Roanoke, Virginia, confirmed a total of 50 primary cases and two secondary cases of hepatitis A linked to a hepatitis A positive food service employee who worked at three Famous Anthony’s restaurants. Of those 52 cases, there have been at least 31 hospitalizations with one liver transplant, and unfortunately, three deaths.  Now Four.

Hepatitis A is a highly contagious disease that attacks the liver. It is also the only vaccine-preventable foodborne illness. Hepatitis A vaccines are available and given out nationwide for free by local health departments, or at a cost of less than $100. 

So why aren’t all food workers vaccinated against hepatitis A?  According to the Centers for Disease Control and Prevention (CDC), hepatitis A vaccines are safe and effective at preventing hepatitis A infections. Severe allergic reactions following vaccination are rare, and the common side effects are usually mild and last 1-2 days. 

Had the food service employee who exposed patrons of three Famous Anthony’s restaurants been vaccinated, the Seattle law firm Marler Clark would not be representing 27 individuals in this outbreak and the families of two who died.  The cost to this restaurant will be in the tens of millions of dollars and will likely result in bankruptcy.

An employer-mandated vaccine is considered a part of work, and thus, under most state laws, an adverse reaction would be covered by workers’ compensation. But, although injuries and illnesses from mandated vaccines are likely covered by the employer’s workers’ compensation policy, employers should check with their individual carriers.

When a vaccine is encouraged, but not mandated, however, coverage under workers’ compensation policies may not be available because any adverse reaction is unlikely to arise out of the employment. That does not necessarily mean that the employer would be held liable for any resulting injuries, however. According to the Society for Human Resource Management, “even if vaccination injury claims are not considered covered under workers’ compensation laws, an employee would need to demonstrate negligence on the part of the employer(.) . . . If FDA-approved vaccinations are administered by a third-party provider, it is difficult to see how a plaintiff would demonstrate such negligence.” 

What are the CDC’s recommendations on vaccinating food workers?   For years, CDC officials have said that food handlers did not need hepatitis A vaccinations because outbreaks are rare and food workers are not at increased risk of infection because of their jobs. They pointed to plummeting rates of hepatitis A infections since the introduction in 1996 of a safe and effective vaccine.

But CDC missed the point. Granted, food service workers are not more at risk of getting hepatitis A because of their occupation, but they are a risk for spreading it to customers. Moreover, although the incidence of hepatitis A had decreased, reported cases have increased dramatically since 2016, when large person-to-person outbreaks began occurring.

Organic Label Is Not A Guarantee Of Food Safety  —  The term organic is not a guarantee of food safety, according to the Food and Agriculture Organization of the United Nations (FAO).  Organic is a way to grow food following specific rules and guidelines, according to a document published by the FAO Regional Office for Asia and the Pacific. Organic certification refers to a product made in line with certain standards throughout the production, handling, processing and marketing stages; it does not cover the characteristics of the finished item.

Such standards and regulations may differ between and among countries’ supply chains for regulating chemical use and other requirements for soil and water quality maintenance.  The agency says the aim of organic food is better incomes for small-scale farmers and increased food security, environmental benefits such as enhanced soil and water quality and biodiversity preservation, and improved animal welfare.

Pesticide Use  —  The U.S. organic sector saw food sales hit $50.1 billion in 2019, up 4.6 percent from the previous year, according to the Organic Trade Association.

Organic agriculture is seen as a promising approach to address challenges raised by increasing demographics and urbanization as well as climate change. For consumers, this often translates into healthier, safer, tastier and more environmentally friendly foods, organic proponents contend.

Organic labels rely on rules that prohibit or limit use of some synthetic fertilizers and agrochemicals, which is attractive for consumers. Pesticides produced by plants are still used in organic agriculture, which at high dosages may have negative effects on human health. The major difference is the type of pesticides used. The document stated that conventional and organic farmers need to follow the same safety standards.









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